Chicken Shawarma with Creamy Garlic Sauce

We’ve all been there, captivated by the sight of a spinning rotisserie at a local takeaway, dreaming of recreating that same smoky, aromatic, and perfectly tender chicken at home. Paired with warm flatbread and a zesty garlic sauce, it’s a truly memorable meal. Well, we’re delighted to tell you that you absolutely can! We are here to show you exactly how to create a spectacular chicken shawarma with creamy garlic sauce, right in your very own kitchen.

Let’s move past any previous attempts that resulted in dry chicken or lacklustre sauces. We are about to uncover the secrets to an exceptionally moist marinade and a garlic sauce so divine, you will be tempted to serve it with everything. This is your definitive guide to a meal that is ideal for a cosy Friday night in, a weekend feast with friends, or any time you fancy something truly special.

Why We Love This Homemade Chicken Shawarma Recipe

It is incredibly rewarding to create a dish from scratch that can rival, or even improve upon, your favourite takeaway version. Our recipe is crafted for the home kitchen, which means we have done away with the need for a huge vertical spit but have sacrificed none of the authentic flavour. Here is why we are certain you will adore this dish:

• Incredible Flavour: The marinade is a beautiful blend of warming spices such as cumin, coriander, and smoked paprika, perfectly offset by the zest of lemon and the creaminess of yoghurt. It tenderises the chicken wonderfully, making sure every single mouthful is juicy and bursting with flavour.
• The Unforgettable Garlic Sauce: This is no ordinary garlic sauce. We will be making a traditional Toum, which is an emulsion of garlic, oil, lemon juice, and salt, whipped into a fluffy, cloud-like condiment. It is intensely garlicky, wonderfully creamy, and completely irresistible.
• Versatility is Key: Although we adore serving this in a classic wrap, the options are limitless. You can serve the chicken and sauce on a bed of fluffy rice, in a vibrant salad bowl with fresh greens, or even piled on top of chips for a shawarma-loaded experience.
• It’s Easier Than You Think: Please do not feel daunted by the ingredient list! The method itself is quite straightforward, and we have broken it down into easy, manageable steps. We can assure you the result is more than worth the small effort required.

The Magic is in the Marinade

The very essence of an exceptional shawarma lies in its marinade. This is the stage where simple chicken is transformed into something truly magnificent. The spice combination is drawn from classic Middle Eastern profiles, which creates a deep, complex, and fragrant character. Yoghurt serves as our secret weapon here; its natural acidity and enzymes help to break down the proteins in the meat, leaving it unbelievably tender and moist. For the very best texture, we suggest using a full-fat Greek yoghurt.

Allowing the chicken to marinate is an essential step that we strongly advise you not to overlook. A minimum of four hours will do the job, but letting it rest overnight in the fridge yields even better results. This gives the flavours ample time to seep deep into the chicken, guaranteeing that every piece is seasoned to perfection.

Crafting the Perfect Creamy Garlic Sauce (Toum)

The sauce we pair with our chicken shawarma is a classic Middle Eastern garlic condiment known as Toum. If you have not tried it before, you are in for a wonderful surprise. It is an emulsion, working on a similar principle to mayonnaise but without any eggs. Its essential components are garlic, oil, lemon juice, and salt. When blended correctly, these ingredients transform into a beautifully fluffy, potent, and creamy garlic sauce that is the ideal accompaniment to the spiced chicken.

Patience is a virtue when preparing Toum. It is crucial to add the oil extremely slowly, in a very fine and steady stream, while the food processor is on. This technique allows the oil to properly emulsify with the garlic and lemon. If you pour it in too fast, the sauce will split and turn oily. But please don’t fret, we will guide you through the process!

Ingredients for the Ultimate Chicken Shawarma with Creamy Garlic Sauce

Here is the complete list of what we will need for this culinary adventure. We have organised it into three sections: the chicken, the sauce, and finally, the assembly.

For the Chicken Marinade

• 900g boneless, skinless chicken thighs, cut into bite-sized pieces
• 150g full-fat Greek yoghurt
• 4 cloves garlic, minced
• Juice of 1 large lemon
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 ½ tsp salt

For the Creamy Garlic Sauce (Toum)

• 10-12 cloves garlic, peeled
• 1 tsp salt
• Juice of 1 large lemon (about 60ml)
• 240ml neutral oil (like sunflower or rapeseed oil)
• 2-3 tbsp ice-cold water

For Assembling the Wraps

• Large flatbreads or pita bread
• Shredded lettuce
• Sliced tomatoes
• Thinly sliced red onion
• Pickled gherkins or turnips (optional, but highly recommended)
• Fresh parsley or coriander, chopped
• Chilli sauce (optional, for extra heat)

Step-by-Step Instructions: Let’s Get Cooking!

Are you prepared to work some magic in the kitchen? Just follow our straightforward steps to achieve the perfect homemade chicken shawarma. This is a genuinely brilliant easy shawarma recipe that we are sure you will return to time and again.

Step 1: Marinate the Chicken

1. In a spacious bowl, mix together all the ingredients for the marinade: the Greek yoghurt, minced garlic, lemon juice, olive oil, and all of the spices (smoked paprika, cumin, coriander, turmeric, cinnamon, black pepper, and salt).
2. Stir thoroughly until you have a cohesive and fragrant paste.
3. Add the pieces of chicken thigh to the bowl and use a spoon or your hands to make sure every piece is completely coated in the marinade.
4. Cover the bowl with cling film and pop it in the fridge to marinate for a minimum of 4 hours, though overnight is preferable for the deepest flavour.

Step 2: Prepare the Creamy Garlic Sauce

1. Put the peeled garlic cloves and salt into the container of a food processor. Pulse them together until the garlic is very finely minced, scraping down the sides of the bowl as you go.
2. Pour in half of the lemon juice and pulse again to combine it well.
3. With the food processor running on a low speed, start to slowly drizzle in the neutral oil. This is the most critical part of this garlic sauce recipe: pour the oil in a very fine, slow, and continuous stream. This process should take several minutes.
4. As you slowly add the oil, the mixture will begin to thicken, emulsify, and turn into a white, fluffy sauce.
5. After all the oil has been incorporated, add the rest of the lemon juice and the ice-cold water. The water helps to stabilise the emulsion and makes it even lighter. Blend for a final 30 seconds.
6. Taste the sauce and add more salt if you feel it is needed. Decant the sauce into a jar and keep it in the fridge. The flavour will soften a little as it rests.

Step 3: Cook the Chicken to Perfection

1. Warm up a large, heavy-based frying pan or a cast-iron skillet over a medium-high heat. You can add a little oil, but the marinade usually contains enough.
2. To avoid overcrowding the pan, add the marinated chicken in batches. Try not to stir it immediately; let it develop a lovely char on the first side before you turn it over.
3. Cook the chicken for about 8-10 minutes, turning it from time to time, until it is cooked all the way through and has appetising crispy, charred bits.
4. Take the cooked chicken out of the pan and let it rest for a few moments.

Step 4: Assemble Your Middle Eastern Chicken Wrap

1. Gently warm your flatbreads in a dry pan, the microwave, or a low-temperature oven.
2. Place a warm flatbread onto a clean work surface. Lavishly spread the creamy garlic sauce down the centre. For an alternative yet equally tasty twist, you could try making Ooey Gooey Cheesy Garlic Chicken Wraps by including a layer of melted cheese.
3. Next, top with a generous serving of the cooked chicken shawarma.
4. Now, layer on your chosen fillings: shredded lettuce, tomato slices, red onion, and pickles.
5. Add a final flourish with a sprinkle of fresh parsley and a dash of chilli sauce if you enjoy some heat.
6. Fold the bottom edge of the flatbread upwards, then snugly fold in the sides to form a secure wrap. Serve straight away and prepare for a taste sensation!

Tips and Tricks for Shawarma Success

• Don’t Crowd the Pan: When it’s time to cook the chicken, do so in separate batches. This allows the chicken to sear and become crisp instead of just steaming in its own juices. A high heat is your ally here!
• Chicken Thighs are Best: We wholeheartedly recommend using chicken thighs for this recipe. They contain more fat, which ensures they remain juicy and full of flavour, even when cooked at a high temperature.
• Sauce Troubleshooting: If your garlic sauce ‘breaks’ or separates, do not lose heart! This can sometimes occur if the oil is added too fast. You can attempt a rescue by placing an egg white in a clean bowl, whisking it until it’s frothy, then very slowly drizzling the broken sauce in while whisking without pause.
• Make it Ahead: The garlic sauce can be prepared up to a week in advance and kept in the fridge. The chicken gets even better with an overnight marinade, so you can handle all the prep a day beforehand.

Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

You may, but it is important to be cautious not to overcook them, as they can become dry quite quickly. Slice the breast into slightly thinner pieces and cook for a shorter time. Watch them closely to make sure they stay wonderfully moist.

How long should I marinate the chicken?

Our recommendation is to marinate for at least 4 hours. However, for the most tender and flavourful chicken, marinating overnight (between 12 and 24 hours) is perfect. This extended time truly allows the spices and yoghurt to perform their magic.

How do I store leftover chicken shawarma with creamy garlic sauce?

We suggest you store the cooked chicken and the garlic sauce in separate airtight containers in the fridge. The chicken will keep well for 3-4 days, and the garlic sauce for up to one week. It is best to keep the components separate and assemble your wraps right before you wish to eat them to stop the bread from going soggy.

My garlic sauce is too strong, what can I do?

The strength of garlic can differ. If you find your sauce is overly potent just after you have made it, let it sit in the fridge for a day, as the flavour will mellow out. You could also stir in a spoonful of plain yoghurt to help soften the garlic’s punch. Next time, you could try blanching the garlic cloves in boiling water for 30 seconds before you use them.

Can I make this on a BBQ?

Of course! This recipe is simply fantastic on the barbecue. Just thread the marinated chicken pieces onto skewers and grill them over a medium-high heat until they are cooked through with a lovely char. This will impart an additional smoky flavour that is truly delicious. If you like this cooking method, you may also enjoy our recipe for Refreshing Chicken Tzatziki Bowls, which is also wonderful on the grill.

Conclusion: Your New Favourite Meal Awaits

We have guided you through each stage of creating a genuinely authentic and delicious Middle Eastern chicken wrap in your own home. From the perfectly spiced, tender chicken to the fluffy and pungent garlic sauce, this recipe for chicken shawarma with creamy garlic sauce is a true game-changer. The history of shawarma is a rich one, having evolved from the döner kebab of the Ottoman Empire; you can discover more about its compelling story on this authoritative page.

The time has come for you to bring these magnificent flavours to your table. Gather your ingredients, enjoy the creative process, and get ready to be impressed with your own cooking prowess.

Have you given our recipe a go? We would be thrilled to hear about it! Please leave a comment below, give the recipe a rating, and be sure to share your fantastic creations with us on social media. Happy cooking!